To make involtini, cut zucchini lengthways into 3mm slices . Reserve any trimmings for another use.

To make filling, combine all ingredients ( 1 egg, ricotta, Parmesan, the zest of lemon, nutmeg, walnuts , salt and pepper) in a bowl. Season well. To assemble, place a tablespoon of filling at one end of each zucchini slice. Roll to enclose.

Prepare the tomato sauce by adding olive oil, tomatoes sauce, garlic, chili pepper and salt, bringing to a boil, then reducing heat to a simmer and simmering for 15 minutes. – Place involtini into a baking dish, and top with the tomato sauce. Sprinkle with parmesan cheese, then bake for 25 minutes ( 180 °C). . Sprinkle with fresh chopped basil and serve.

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